| 酱醪中耐盐酵母菌的分离鉴定及其耐盐性研究 |
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| 引用本文： | 方义川,李芬芳,胡文锋,高向阳,余世琴,谭志辉,肖运柱,刘良杰,黎艳珊.酱醪中耐盐酵母菌的分离鉴定及其耐盐性研究[J].广州食品工业科技,2012(8):922-926. |
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| 作者姓名： | 方义川 李芬芳 胡文锋 高向阳 余世琴 谭志辉 肖运柱 刘良杰 黎艳珊 |
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| 作者单位： | [1]汕头鱼露厂有限公司,广东汕头515021 [2]中国热带农业科学院海口实验站,海南海口570102 [3]华南农业大学食品学院,广东广州510642 |
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| 基金项目： | 广东省科技厅省部产学研结合项目（20118090400221）;广东省教育部产学研结合项目（20098090300106,2010809400038）：广东省科技厅农业攻关项目（20108020412001）;中山市科技局产学研项目（2009CXY027） |
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| 摘 要： | 为了改善酱油及鱼露发酵过程及风哧物质的产生，本文拟从自制高盐稀态酱醪发酵酱醪中分离纯化耐盐酵母，可作为产香酵母添加到酱醪或鱼露发酵过程。结果获得6株耐盐酵母菌，通过含3．0mol／LNaCl的固体培养基筛选出5#和6撑两株耐盐性较好、活力旺盛的菌株；经形态学、生理生化和18SrDNA鉴定，为鲁氏结合酵母。两株菌均耐盐性能强，且6#菌耐盐性能更优。
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| 关 键 词： | 酱油酱醪 耐盐酵母 鲁氏结合酵母 |
Isolation, Purification and Identification of Halotolerant Yeast from Soy Sauce Mash and Its Salt Tolerance |
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| Authors: | FANG Yi-chuan LI Fen-fang HU Wen-feng GAO Xiang-yang YU Shi-qin TAN Zhi-hui XIAO Yun-zhu LIU Liang-jie LI Yan-shan |
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| Affiliation: | 1.Shantou Fish Sauce Co., Ltd, Shantou 515021, China) (2.Institute of Banana and Plantain, Chinese Academy of Tropical Agricatural Sciences, Haikou 570102, China) (3.College of Food Science, South China Agricultural University, Guangzhou 510642, China) |
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| Abstract: | Six strains of halotolerant yeast were isolated from the high-salt-liquid-state fermentation of the self-made soy sauce mash. They were cultivated with 3.0 mol/L NaC1 on solid medium, and then the characteristics of colony were detected at different time. Two strains （5# and 6#） with the best salt tolerance ability, high activity and high alcohols production were selected. The strains were found as Zygosaccharomyces rouxii by morphological, physiological and biochemical, 18S rDNA identification. |
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| Keywords: | soy sauce mash salt tolerant yeast Zygosaccharomyces rouxii |
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